Chicken Cordon Bleu

My first attempt at Chicken Cordon Bleu.

Making this scared the poo out of me. Im very scared or making anything wrong and giving my husband food poisoning. Im guessing it came out ok though cuz he ended up liking it.

I got the recipe from here.

I did do it a little diff but not too much.



* 6 skinless, boneless chicken breast halves

* 6 slices Swiss cheese

* 6 slices ham

* 3 tablespoons all-purpose flour

* 1 teaspoon paprika

* 6 tablespoons butter

* 1/2 cup dry white wine

* 1 teaspoon chicken bouillon granules

* 1 tablespoon cornstarch

* 1 cup heavy whipping cream



1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.


I sooooo messed up the gravy but meh. Maybe next time it will come out better.


About Little squirrel

Wife. Mommy.
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